Salad
Green papaya salad with cherry tomatoes, peanuts and crispy shallots
Entree
Lemongrass grilled pork tenderloin with peanut sauce
Delicious Sides
Fried rice with ginger and pineapple rice with scallions
Braised bok choy with ginger
Veg option: Stir fry eggplant with basil
Desserts
Tea cookies
November 5th
Salad
Baby spinach salad with sesame dressing, sliced cucumbers, julienne carrots, daikon and red peppers
Entree
Pork Tonkatsu with dipping sauce
Delicious Sides (choose one)
Chilled soba noodles with nori, snow peas, ginger, and scallions
Salad of grilled shiitake mushrooms and fried tofu
Vegetarian option: Braised kabocha squash and spinach
Dessert
Chocolate, jasmine tea, grapefruit tart with whipped cream
November 6th
Salad
Arugula salad, with radicchio, dates, apples, walnuts, and white balsamic vinaigrette
Entree
Braised chicken leeks and wild mushrooms
Delicious Sides (choose one)
Fregola with spinach, garlic, parmesan
Roasted autumn root vegetables
Veg option – Swiss chard rolls with barley, leeks, pine nuts and squash
Dessert
Chocolate pecan shortbread bars
November 7th
Salad
Mixed greens, roasted beets, shaved fennel, pecorino, and sherry vinaigrette
Entree
Red wine braised beef short ribs
Delicious Sides
Buttermilk mashed potatoes
Blue lake beans with walnuts
Vegetarian option: savory galette, swiss chard, mushrooms, leeks and goat cheese
Dessert
Carrot Cake with cream cheese frosting
November 8th
Salad
Mixed greens, pickled red onions, shaved radish and crumbled blue cheese
Entree (choose one)
Grilled Flat Iron steak with salsa verde
Delicious Sides (choose one)
Braised cannellini beans with kale and garlic
Sautéed broccolini
Vegetarian option: Stuffed portobella mushrooms with sun dried tomatoes, spinach and fontina
Dessert
Pumpkin Panna Cotta
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